Cream Cheese Pound Cake
A dense, buttery vanilla loaf with a fine, tender crumb and a golden, crackled top. Cream cheese keeps it moist for days.
Nutrition per serving
1 slice (¾ inch)- Net carbs
- 3g
- Calories
- 249kcal
- Protein
- 7.2g
- Fat
- 23g
- Total carbs
- 18 g
- Fiber
- 2.7 g
Calculated from USDA FoodData Central values for each ingredient (optional ingredients excluded). Brands vary — check your labels if you track closely.
Ingredients
Lemon with lemon glaze: Lemon zest in the batter and a sharp lemon glaze poured over the top, like a coffee-shop lemon loaf.
- Beat the zest into the butter with the sweetener, and add 1 tablespoon of the lemon juice with the vanilla.
- Whisk the powdered erythritol with the remaining tablespoon of lemon juice into a thick glaze and spoon it over the cooled loaf. Let it set 20 minutes before slicing.
Chocolate marble: A third of the batter turned chocolate and swirled through the vanilla for a classic marble cake.
- Stir the cocoa and cream into a third of the batter. Layer large spoonfuls of the vanilla and chocolate batters in the pan, then drag a knife through in two or three loops to marble. Bake as usual.
Strawberry shortcake: Slices of pound cake piled with juicy macerated strawberries and whipped cream — the summer classic.
- Toss the strawberries with the allulose and leave 20 minutes until syrupy. Whip the cream to soft peaks.
- Toast thick slices of the cooled cake if you like, then top each with strawberries, their juices and a big spoonful of whipped cream.
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Estimated cost $11.80 for 12 servings ($0.98 each) · how we estimate
Instructions
-
Heat the oven to 350°F (175°C). Line an 8½ × 4½-inch (21 × 11 cm) loaf pan with parchment, leaving an overhang on the long sides.
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Whisk the almond flour, coconut flour, baking powder and salt together, breaking up any lumps.
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Beat the butter, cream cheese and erythritol on medium-high for 3 minutes, until light and fluffy. Beat in the eggs one at a time, scraping the bowl after each, then the vanilla.
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Add the dry ingredients and mix on low just until no dry streaks remain. The batter will be thick.
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Spread it in the pan and smooth the top. Bake 50–60 minutes, until deep golden, cracked along the top and a toothpick in the center comes out clean (about 205°F/96°C). Tent loosely with foil after 30 minutes.
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Cool in the pan for 20 minutes, then lift out and cool completely on a rack before slicing.
Tips for success
-
Room-temperature butter, cream cheese and eggs are what give pound cake its fine, even crumb; cold ingredients make a dense, greasy loaf. - It slices most neatly the next day. Toast slices in a buttered skillet for a crisp, golden edge.
- Serve with strawberries & whipped cream or a spoonful of raspberry chia jam.
Nice to have, not needed
- A light dusting of powdered sweetener or a few fresh berries dresses up each slice.
Storage & meal prepMeal-prep friendly
- Keeps 7 days in the fridge
- Freezes up to 3 months
Reheat: Serve at room temperature, or toast slices in a buttered skillet.
Prep tip: Freeze individual slices wrapped in plastic for quick single servings.
Wrap and keep at room temperature 2 days, refrigerate up to 1 week, or freeze slices up to 3 months.
Variations
3 variations, each with its own ingredients and macrosLemon with lemon glaze
FlavorLemon zest in the batter and a sharp lemon glaze poured over the top, like a coffee-shop lemon loaf.
- + 1 tbsp lemon zest
- + 2 tbsp lemon juice
- + 6 tbsp powdered erythritol
3.2 g net · 251 kcal · 7.2 g protein · 23 g fat · ≈$1.11 per serving (+0.2 g net carbs vs the original)
Chocolate marble
FlavorA third of the batter turned chocolate and swirled through the vanilla for a classic marble cake.
- + ¼ cup unsweetened cocoa powder
- + 2 tbsp heavy cream
3.5 g net · 262 kcal · 7.6 g protein · 24 g fat · ≈$1.04 per serving (+0.5 g net carbs vs the original)
Strawberry shortcake
FlavorSlices of pound cake piled with juicy macerated strawberries and whipped cream — the summer classic.
- + 2 cups strawberries
- + 2 tbsp granulated allulose
- + 1 cup heavy cream
5 g net · 325 kcal · 7.9 g protein · 30 g fat · ≈$1.42 per serving (+2 g net carbs vs the original)
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